Cooking Steps

1. 

   Step1:Melt the black chocolate in hot water. Sprinkle 1g sea salt. Stir well. Pour it into the plate covered with plastic film. Smooth it slightly. Refrigerate until it solidifies.

2. 

   Step2:Add 95g of sugar to the butter softened at room temperature. Beat with electric beater until feathery. Pour in the broken egg mixture several times. Stir well until it is completely combined. Smooth without particles.

3. 

   Step3:Sift in the mixture of cocoa powder, low gluten flour and baking powder. Mix well with a rubber scraper. Break up the small pieces of solidified black chocolate. Mix with most of the chopped walnuts (leave some in the mold for decoration) into the cake paste. Mix well.

4. 

   Step4:Pour it into the cake mold. Flatten it with a spatula. Garnish the remaining walnuts on the surface. Put in the preheated 180 degree oven. Middle layer. 50 minutes or so.

5. 

   Step5:In a few minutes, boil the syrup. Melt completely. Boil. Cool to 60 degrees.

6. 

   Step6:Demould as soon as it's out of the oven. Apply the syrup patiently on and around the cake surface with a silica gel brush. This will keep the cake moist.

7. 

   Step7:It tastes best after 3 days of cold storage. It can be preserved for a week.